5 minute read
Food
Simply Delicious
SEPTEMBER SIGNIFIES CHANGE AND WE SEE WALNUTS, GRAPES AND APPLES IN OUR GARDENS AND LOCAL MARKETS
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Belinda, the ‘Accidental Chatelaine’ loves to cook at any opportunity and is delighted to be able to share that love with you
By Belinda Prince
www.chateaumareuil.com
Waldorf Salad
Originating from New York, this classic American salad recipe is great for lunch or as a simple side dish with cold meats or at a barbecue.
Ingredients (Serves 8)
Dressing
150g natural yoghurt or mayonnaise 3 tbsp lemon juice 1½ tbsp Dijon mustard 2 celery sticks, sliced diagonally 2 apples cored and chopped 200g red or green grapes, halved 100g walnut halves Lettuce leaves to serve Method
1. If you have time, sprinkle the chopped apple with some lemon juice and leave for about 5 minutes before combining with the other ingredients. 2. Make the dressing by mixing all the dressing ingredients together and season to taste. 3. Now toss all the salad ingredients in a serving bowl and combine with the dressing, place on a bed of lettuce leaves to serve.
Chicken in Cider with Apples
Ingredients (Serves 4)
1 kg chicken thighs Salt & freshly ground black pepper 2 tbsp vegetable oil 1 medium onion (sliced) 2 sticks of celery (sliced) - optional 300ml cider 150ml chicken stock ½ - 1tsp dried thyme ½ tsp salt 2-3 medium apples, sliced 150ml crème fraîche 1 tbsp Maïzena (cornflour) Method
1. Preheat the oven to 170º C. Season both sides of the chicken thighs with salt and pepper. 2. Heat the oil in an oven-proof casserole or sauté pan over a medium-high heat. Add the chicken thighs to the hot oil and cook until browned on both sides, about 4 minutes per side. Transfer the chicken to a plate and keep warm. 3. Add the sliced onions to the pan and sauté until they just start to brown, about 3 minutes. Pour in the apple cider and chicken stock, scraping the bottom of the pan to loosen any browned bits. Stir in the thyme and salt. Simmer until the onions are soft, 4 to 5 minutes, then turn off the heat 4. Add the chicken back to the pan and spoon some sauce over the top. Arrange sliced apples around the chicken. Cover the pan or casserole with a lid or aluminium foil 5. Bake in the preheated oven for 15 minutes. Remove the pan from the oven and carefully uncover. Transfer the chicken from the pan to a plate and keep warm. Whisk the crème fraîche and cornflour together* in a small bowl and stir gently into the sauce. Place the chicken back into the casserole and spoon some of the sauce over the chicken. *If using Maïzena, you can skip this step and simply stir in the crème fraîche and add the Maïzena to the sauce directly. 6. Return the pan to the oven and bake, uncovered, until the chicken is cooked through and the juices run clear (an instant-read thermometer inserted near the bone should read 74 degrees) - this should take about 15 minutes more. Serve the chicken and apples with the sauce. Oven Roasted Chicken with Grapes
Five-spice powder is delicious with fruit. In this recipe, grapes on the stem are tossed in the oven alongside chicken thighs to concentrate their sweet-tart juices. The method works wonderfully with plums, too. Ingredients (Serves 4) 1 kg chicken thighs skin-on 1 tsp five-spice powder or 1/2 teaspoon ground cinnamon Fine sea salt, freshly ground black pepper 2 tbsp olive oil 8 shallots, quartered 6 sprigs of thyme 1 large bunch of grapes on the stem (about 350g) 1 tbsp white wine vinegar Method
1. Preheat oven to 200°/180º fan. Season the chicken on both sides with the five-spice powder, salt, and pepper. 2. Heat the oil in a large ovenproof pan over a medium-high heat. Blot
Oven Roasted Chicken with Grapes… continued
the chicken with paper towels and add to pan skin side down, then add the shallots. Cook the chicken, undisturbed, until browned and crisp, about 5 minutes; turn shallots frequently to brown on all sides while the chicken cooks. Turn the thighs over and add the vinegar and 60ml of water to deglaze the pan. Season with salt and pepper. 3. Transfer the pan to the oven and roast for about 10 minutes, then add the grapes and thyme. Continue to cook for about another 8-10 minutes until the chicken is cooked through and the grapes just start to wrinkle. 4. Serve the chicken with the roasted grapes and shallots alongside and any pan juices spooned over.
Pear and Roquefort Tart
Ingredients (Serves 6) 1 pack of all butter puff pastry 150g blue cheese of your choice (or more or less according to taste) 2 very firm pears Crème fraîche Salt & pepper Method
1. Preheat the oven to 200º/180º fan. 2. Place the pastry sheet on a sheet of greaseproof paper on a baking tray and prick all over with a fork. Spread some crème fraîche on to the pastry and season with salt and pepper. 3. Halve the pears and remove the cores, slice them thinly and place them on top of the crème fraîche. Crumble the cheese and scatter on top of the pears. 4. Bake for 20 minutes or until browned and bubbling. Serve hot or warm in slices with a seasonal salad or cut into squares to serve with drinks.
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